Physico-chemical properties of Àzizi' green pickled olives as affected by alkali process

Nahrung - Food

Volumn 43, Issue 5, 1999, Pages 320-324

  El Makhzangy, A ^a   Abdel Rhman, A ^b  

^a ZAGAZIG UNIVERSITY   (Egypt)

^b Olive Factory   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

OLEACEAE;

ALKALI; CAUSTIC AGENT;

ARTICLE; CHEMISTRY; EGYPT; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; FRUIT; PH; PHYSICAL CHEMISTRY;

ALKALIES; CAUSTICS; CHEMISTRY, PHYSICAL; EGYPT; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; HYDROGEN-ION CONCENTRATION; LYE;

EID: 0042725562     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1521-3803(19991001)43:5<320::AID-FOOD320>3.0.CO;2-8     Document Type: Article

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